rharris Profile - Allrecipes.com (18124488)

cook's profile

rharris


rharris
 
Home Town: Indianapolis, Indiana, USA
Living In: Indianapolis, In, Indiana, USA
Member Since: Jul. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Hiking/Camping, Boating, Biking, Photography, Reading Books, Music
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About this Cook
I am uncomfortable rating my own cooking level. That should be done by others (and not reported by me as "everyone loves this dish when I make it.")
My favorite things to cook
Cooking from scratch, especially sauces, soups, bread.
Recipe Reviews 28 reviews
Best Ever Crab Cakes
When I saw the "Best Ever" in the title, I was curious and had to try the recipe, even though I already have a favorite. This proved to be very good, but it can't compete with Shirley Phillips Crab Cakes(from the Phillips Food web site). This is the site for the famous Phillips restaurant at the Baltimore Inner Harbor. Their crab cakes are my favorite anywhere in the world (and I try them everywhere), but I live in the Midwest and rarely get to Baltimore to indulge. Luckily, I discovered that the recipe for Shirley Phillips Crab cakes is comparable. The recipe is available both on the web site and on the cans of Phillips Crab. If you really like crab cakes, you want the primary ingredient to be crab, with only enough filler to hold the crab together. The "Best Ever Crab Cakes" have twice as much bread/cracker filler as the Phillips version, which is the main reason that I prefer the latter. If you can't find Phillips Seafood Seasoning, you can substitute Old Bay, which is available everywhere. I can't tell the difference. Note that I have no connection to Phillips, other than as a customer.

0 users found this review helpful
Reviewed On: Jan. 25, 2015
Karen's Fried Green Tomatoes
I have never been particularly impressed by fried green tomatoes, but I had some green tomatoes left over from my garden after a hard frost and hated to waste them. I found this recipe to be fantastic. My only concern was that duplicating it as written would have produced a dish with far more saturated fat than I was willing to accept (one serving of this side dish would have meant ingesting 50% more than the recommended daily allowance of saturated fat from the American Heart Association, even for healthy adults without heart problems). I realize that this is not a diet dish, but a simple substitution resulted in 1/3 of the saturated fat, 1/2 the cholesterol, and still delicious flavor. I substituted a 50-50 blend of olive oil and Smart Balance Buttery Spread with flaxseed oil, along with a cut from two eggs to one, resulting in a heart-healthy recipe without any apparent loss of flavor. I don't want to sound like a food Nazi, but there simply is no reason to cook the tomatoes in a cup of butter when there are much more healthful alternatives that do not mean giving up anything! This recipe is a keeper.

0 users found this review helpful
Reviewed On: Nov. 12, 2014
Scallop-Topped Portabello Mushrooms
Delicious recipe! This is a keeper, and it is good enough for a special occasion. I don’t understand the very low ratings from those who referred to Heinz bottled chili sauce or from those who said it was poorly put together. I found it incredible, and I saw no reference to anything from Heinz. As others have done, I used Srirachi chili sauce. For those who do not appreciate a spicy flavor, be sure to use it sparingly, because even a little makes it surprisingly spicy. I liked it, but I have lived in Sichuan and am used to much heavier spices. I have used Kewpie mayo while in Japan, but I found that U.S. mayo with a bit of (liquid) sushi seasoning sauce (which is basically rice wine, with sweetener and a few spices) was a fine substitute. My Japanese wife and I both gave this recipe five stars. As an aside, my only serious detour from the recipe as written was to add freshly grated Romano cheese, which complemented the other flavors nicely. I recommend not cooking the scallops as long as recommended. Scallops, like shrimp, are perfect when barely done. Any more cooking toughens them, changing the texture significantly. Sautéing them until they are browned and then cooking them even longer under the broiler is far too long.

0 users found this review helpful
Reviewed On: Nov. 9, 2014
 
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